This is just a basic tomato sauce that you can use for anything you want really. It can be a spaghetti sauce and that’s how I used it this time. I put cooked spaghetti into my sauce and mixed well so all the spaghetti strings got covered in this beautiful red sauce. I topped it with green olives and parmesan. Or you can use it to prepare chicken parmesan. If you have some leftover sauce why not use it for eggs baked in marinara sauce. Possibilities are endless. Wine is optional, and not traditional to this recipe though I find it gives a very nice taste here. Found this great recipe here. Continue reading
Mmmmmmm….mushrooms! This recipe is all about yummy yummy mushrooms and I figured best here will be shiitake mushrooms. It may sound like a strange choice to compose these with pasta and blue cheese but the taste is mind-blowing and the mushroom flavour is really intense. Without further ado here’s my ultimate mushroom pasta sauce. Continue reading
This recipe is a compilation of what I have previously known about meatballs and what I’ve read on the Internet as well as getting some good advice from my mom. Having all that and a little bit of common sense I came up with this recipe. It turned out pretty nice and perhaps the only thing I would try to change next time would be the cooking process for meatballs. It’s possible to try and cook the meatballs in the sauce directly instead of frying first. I knew though it would change the consistency of my sauce since the meat would release all its juices into the sauce. I think it can give a nice effect as well if you want the sauce to have some meaty flavour. I preferred to leave the sauce purely veggie and fry the meatballs first. Continue reading
Cooking this was an amazing and educational experience for me as it turns out all my life I have been mistaken to think I can cook this up in no time. Time in fact proved to be the key to success here and by that I mean you better have ample time to do this. I’m sure there are lots of time saver recipes for bolognese out there but I decided to experience this dish in its classical form.